Roasted Sweet Potato and Quinoa Bowl
Caramelised roasted sweet potato over fluffy quinoa and spinach, tied together with a lemony tahini drizzle. A sturdy, balanced bowl you can prep ahead for lunches.
By Vegan Cook. Published 5 August 2026
Ingredients
Serves 2.
- 2sweet potatoes, cut into 2cm cubes
- 1 cupquinoa, rinsed
- 2 cupsvegetable stock or water
- 2 cupsspinach
- 3 tbsptahini
- 2 tbsplemon juice
- 1 clovegarlic, crushed
- 2 tbspolive oil
- 1 tspsmoked paprika
- 1/2 tspground cumin
- 3 tbspwater, to loosen the tahini
- 1/2 tspsalt
Cookware
- Baking tray
- Saucepan
- Small bowl
Method
Read each step end-to-end before starting.
- 01
Roast the sweet potato
Heat the oven to 200°C / 400°F. Toss the sweet potato cubes with the olive oil, smoked paprika, cumin and salt, spread on a tray in a single layer, and roast for 25-30 minutes, turning once, until soft inside and caramelised at the edges.
- 02
Cook the quinoa
Meanwhile, simmer the quinoa in the stock, covered, for 15 minutes until absorbed. Rest 5 minutes, then fluff.
- 03
Make the tahini drizzle
Whisk the tahini, lemon juice, garlic and a pinch of salt together. It will thicken and seize — whisk in the water a spoon at a time until it loosens into a pourable dressing.
- 04
Wilt the spinach
Toss the raw spinach through the hot quinoa off the heat — the residual warmth wilts it just enough without turning it to mush.
- 05
Build the bowls
Divide the quinoa and spinach between bowls, top with the roasted sweet potato, and drizzle generously with the tahini sauce.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen, so check all packaging.
Swap note
Contains sesame from the tahini (flagged for sesame-sensitive readers). Naturally gluten-free, soy-free and nut-free.